Emulsifying salt and Cheddar cheese age: functionality in cheese powder production
Research output: Contribution to conference › Conference abstract for conference › Research
Standard
Emulsifying salt and Cheddar cheese age : functionality in cheese powder production. / Hougaard, Anni B.; Gholamhosseinpour, Ali; Varming, Camilla; Ardö, Ylva; Ipsen, Richard.
2014. Abstract from 15th Food Colloids Conference, Karlsruhe, Germany.Research output: Contribution to conference › Conference abstract for conference › Research
Harvard
Hougaard, AB, Gholamhosseinpour, A, Varming, C, Ardö, Y & Ipsen, R 2014, 'Emulsifying salt and Cheddar cheese age: functionality in cheese powder production', 15th Food Colloids Conference, Karlsruhe, Germany, 13/04/2014 - 16/04/2014.
APA
Hougaard, A. B., Gholamhosseinpour, A., Varming, C., Ardö, Y., & Ipsen, R. (2014). Emulsifying salt and Cheddar cheese age: functionality in cheese powder production. Abstract from 15th Food Colloids Conference, Karlsruhe, Germany.
Vancouver
Hougaard AB, Gholamhosseinpour A, Varming C, Ardö Y, Ipsen R. Emulsifying salt and Cheddar cheese age: functionality in cheese powder production. 2014. Abstract from 15th Food Colloids Conference, Karlsruhe, Germany.
Author
Bibtex
@conference{7d1bd865223e4a5792f6f1fea50af384,
title = "Emulsifying salt and Cheddar cheese age: functionality in cheese powder production",
author = "Hougaard, {Anni B.} and Ali Gholamhosseinpour and Camilla Varming and Ylva Ard{\"o} and Richard Ipsen",
year = "2014",
language = "English",
note = "null ; Conference date: 13-04-2014 Through 16-04-2014",
}
RIS
TY - ABST
T1 - Emulsifying salt and Cheddar cheese age
AU - Hougaard, Anni B.
AU - Gholamhosseinpour, Ali
AU - Varming, Camilla
AU - Ardö, Ylva
AU - Ipsen, Richard
N1 - Conference code: 15
PY - 2014
Y1 - 2014
M3 - Conference abstract for conference
Y2 - 13 April 2014 through 16 April 2014
ER -
ID: 131684587